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Wednesday, August 25, 2010

Peanut and Pumpkin Soup

From the kitchen of One Perfect Bite...This is the easier of the two recipes I have for peanut and pumpkin soup. I love to serve this as a starter for meals that are simple and need a bit of a jolt. Most peanut soups are associated with West Africa, but French settlers in Louisiana and Southeast Asia also made peanut soups that can be memorable. The trick, of course, is to temper the peanut taste so it does not overpower other ingredients in the soup. Many folks use peanut butter to achieve this unique taste, but I prefer to use a peanut milk and curry powder to get the flavor I'm looking for. A peanut milk can be made by combing 2 parts of chicken broth with 1 part roasted peanuts and blending them until the mixture is perfectly smooth. You'll need six cups of peanut milk for this recipe. It is very easy to make and adds a perfect nutty taste to this very simple soup. I also cheat a bit with the pumpkin puree. Mine comes from a can and it works perfectly well in this recipe. The soup keeps well, but it will thicken as it stands, so you will probably have to thin it if you do not serve it immediately. Here's the recipe I use for this fairly uncommon soup.

Directions:1) Combine oil and butter in a frying pan set over medium heat. When the mixture shimmers, add red onion and saute until soft and fragrant, about 5 minutes. Add curry powder and toss with onions until well mixed and fragrant, about 2 minutes. Remove from heat and set aside.2) To make peanut milk: Combine 3 cups of peanuts with 6 cups of water or broth in jar of a blender. Process until perfectly smooth. Set aside.3) In jar of an electric blender, combine pumpkin, chutney and onion mixture. Pulse until smooth, adding peanut milk as needed to process.4) Combine pumpkin mixture with remaining peanut milk and chicken broth in a large saucepan. Bring to a gentle boil, stirring often. Reduce heat and simmer for 10 minutes longer. Serve hot or warm. Yield: 8 servings.

Peanut soup, very interesting, never even heard of before. I love pumpkin and pumpkin soups, did it with coconut milk, curry, and such. Now I saw plenty of pumpkin soup recipes in your blog, great! It's hard to wait for the harvest.

Mary...you got me curious again. I had never heard of peanut milk. I'm an avid user of almond milk and I think with a touch of peanut butter...I can somehow get the jist of your recipe. I love these types of flavourful soups.Thanks for enlightening me to a new product too...will have to look for it next time ;o)

This sounds (and looks) delicious. I like the idea of using the peanut milk instead of peanut butter. I have had peanut soups that are so thick and peanuty, you might as well just be spooning peanut butter in your mouth! I just need it to cool off a bit before I'm ready to make soup again :) But I can't wait to try it!

Funny ... I'm never quite ready for pumpkin season ... love it, but it's not summer food, to me, so it sneak up on me. August? No thanks. September? Still too hot around here. Then all of a sudden, October, and for six months I can't get enough. Kinda like chili in that way. Cheers!

It's funny, in reading your intro I was wondering, "well what's peanut milk" and I love that you answered it for me. I adore peanuts and peanut butters in soup. I have one that I make with broccoli and carrots that is an absolute favorite.

It brightens my day every time I see the beautiful forkful of color at the top of the page. This soup sounds like something my household would really enjoy. I am tempted to try to make it with dry roasted peanuts, which we always have on hand.

My grandmother used to cut up pumpkins for pie and the left overs she'd mix with spices and cook for breakfast. It was one of my favorite things in the whole world to eat and I miss it. She never made pumpkin soup, of any kind, though. This looks interesting.

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